Tap the clocks in the instructions below to start a kitchen timer while you cook.

Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8 inch (20×20 cm) tray with parchment paper.

Melt the butter and chocolate in a bain-marie over low heat, stirring occasionally, until smooth.

Take it off the fire. Stir in vanilla extract if using (recommended).

Add the almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Mix together until uniform. The dough will look a little grainy.

Transfer 3/4 of the dough to the greased pan and reserve the other 1/4 of the mixture.

In a medium bowl, beat cream cheese and powdered sweetener on low to medium speed until fluffy.

Beat the eggs one at a time.

Whisk in lemon juice and vanilla extract.

Gently fold together 1/4 of the reserved cake batter and cheesecake filling mix. Don’t over mix it – you want to leave eddies in there.

Pour the mixture into the pan over the cake layer. Sprinkle chocolate chips over brownies.

Bake for about 35-40 minutes, until the cheesecake layer is almost firm but still wobbly.

Cool completely before moving or cutting.

Quantity per serving. Portion size in recipe notes above. Calories 236 Fat 23.1g Protein 5.5g Total Carbs 5g Net Carbs 3g Fiber 2g Sugar 1.4g